cecttttt aetrreeneeenn nici titel SNO TOPIC | couant 2 “| CINNAMONROLLS WITH WALNUT AND ALMOND CREAM BLUEBERRY CUPCAKE WITH CREAM CHEESE FROSTING 3 | Co Sateen HAZELNUT 4 z 45 5. _| HOMEMADE NUTELLA BRIOCHE 6 6 _| RASPBERRY AND PISTACCHIOTART 78 r 7. 2 se wees sezrnoor ayo vate NoIDUAL CAKE SS 3, _ | PECANAND PEANUTSSNICKERS a oF 9, __|JAZMINEMACARON 2 | 10, | CARAMELAND CHOCOLATE MACARON es | 1, __ | WALNUT CHOCOLATE COOKIES A 12, __| LEMON, APRICOT AND GIANDUJA PLUMCAKE 5 a 1g.__| PEANUT AND CHOCOLATE CARAMEL CAKE noe 5 aa. 14, __| TANGERINE AND. ALMOND Ol 18198SSSSS5858880.—05050—509090» : fee eae Bakeot ge i aha gy: OD Pie be fad OA G9 9, SH? 50 For 30 coulants: pret a ‘chocolate ganache: he dio eS Free Sey Relea i ee eae Ye. 8 if Put in a saucepan the water, juice and sugar and cook over medium heat, once it has boiled pour over’ the chocolate and coconut oil and emulsify with the help ofa thurmix Dispenses ganache on molds coulant Scm of diameter. Freeze It. - a Coulant chocolate cake: See a | lant cho cake: = | |g siesta rn —* wy lhy 222g margarine on q* | Vy 1900 sue 2 @ ee |e 7 reramondtong YY me 3 } fe 277 corn sta \ wrt & \| Aéersat ~—>- L pee Aw | 6 08er cinnamon + Me , sf s | © mage waters 7 ow = ‘gr vanilla extract 6 L Pipe halle. 280 water 2 30¢¢ potato protein 2 pga dee ar methyi ball ,4gr xanthan % 3 Cover wilt ‘Melt the chocolate and margarine in a bow! until they are 458C. Add 340gr of water (1) and the vanilla ‘extract, str vigorously for 2 minutes. Mix in a bowl the sugar 190gr almond flour, corn starch, salt and cinnamon. SShreds 280gr of water (2} with the protein, the methyl and xanthan gum with the ald of a thurmix. Place the mixture in the mixer and mounted until stiff, add the Sugar 266ar slowly until well mounted. Mix chocolate mixture with meringue and dr ingredient litle by litle. Place dough in a pastry bag and fils the bottom of the minipanettone 7em capsule, add pasion ganache filling pressing slighty to leave the and just filled alittle with more chocolate cake. sre or ea ence - a we" don ee oa . : maid Fon Eling - Sem | : 266er sugar 4 -@anegs WokeWh Barer Je ae «we 4 CINNAMON ROLLS WITH WALNUT AND ALMOND CREAM E. es ~s ob aoe os For 30 cinnamon rolls wg = & a Ss Brioche dough: 3° s3 825g" bread flour | +30gr fresh yeast 3 806 sugar eet * 3 120g margarine al Qe od 12gr sale Pies 420gr water a a bs nd we = Knead bread flour, yeast, sugar, salt, margarine, orange peel and water for 20 minutes. 9% a= ee os Stretch the dough with a litle flour to prevent sticking } — Bie A Pete | 2256" almond flour mar 3. re ee oS oa 1130gr brown sugar Wes act 120¢ flour Suk cs ced Nes 150 raisins e y : 230g walnuts gob ro ae 208r cinnamon a Ye Put the raisins and walnuts with alittle water and cook aver low heat until the water has evaporatedin a gq ee ea Boss ‘Mixin bow the sugar, fleur and cinamen, ad margarine, almond fur and whisk withthe hel‘ arod. |W | ‘Ada water slowly tothe bowl while you're whisking to incorporate it into the mixture well ° Spread almond cream over the dough. = Roll the dough and cut pieces inches thick. Tenp Fermented rolls on a tray in a warm area to increas ther size. ‘Bake t 1908C until the dough is golden brown, _ O 170 +2 20t ‘Orange icing: a ‘2006 icing sugar = 185er orange juice Mix sugar and juice ina bow! until you have no lumps. ey EE yolls urentomternctemwthda 90%) 3 phim te Glee Stee ae | tok, yong atbnnee 9 pe Be OU VEVPIDCAANCACE LTTBLUEBERRY CUPCAKE WITH CREAM CHEESE FROSTING For 24 cupcakes ‘Macadamiam crumble: ‘80gr wheat flour ‘80gr muscovado sugar 80gr almond flour ‘gr baking powder Lgrsalt 60gr margarine Mix all the dry ingredients together. Add margarine and mix until get a crumble texture. oO jlueberry muffin: eeu yw ° wD 7 33096 sugar \p” 2eer baking powder ae ae yp 380gr water 110g sunflower oil 2lemons 4,5er cinnamon 360gr blueberries ‘Mixture into a bow! wheat flour, almond flour, salt, baking powder, sugar, cinnamon and salt. Add water, oil ‘and lemon peel, knead until get a homogeneous mass. Finally add lemon juice. Mix blueberries. Pour mix into cupcake molds, add crumble on the top and cook at 180°C until you try with a toothpick comes out clean. Soy yogurt cream: 400g" Soy yogurt 40gr agave syrup 15gr Gel crem cold Sosa Blend all the ingredients together. Put the yogurt cream on a piping bag and decorate each muffin. ¢ CLIO LLO OUCH HE UTUT TUTE OEE TTS = hoe22 individual. we 300gr roasted hazelnut aes — ss ~~ ~ ss ss Ne ica Se SS a) ~ = ss Cookall ingredients in a saucepan over low heat until the sugar has caramelized a bit. Let cool the ingredients on a sheet of paper. ‘Once it is cool, blend all the ingredients together until you get a homemade ‘Praline. ys Dosify some praline in molds and freze it. Hazelnut crumble: |p.) 120g wheat four 1209rhacut woh ik SR ements ne) 2. BI 05° margarine = lime = BS ~~ gr salt Nee _ Be To choesate eS ¢- Ndd eo = ~_) Mixalcry ingredients in bow, add time zest and margarine a room temperature and mixwith your 3. 2c, © ‘hands until obtain a homogeneous sandy mass. Bake at 150C for 15 minutes or until golden brown crumble ol Keepit inthe fridge "© Melt the chocolate 70% Shred crumble and mix with the melted chocolate. Dosfy the crumble into rings em and keep it inthe freezer. ce Hazeinut cake: 20¢7 hazelnut four 704 gluten tee Nor Doves arn she baking powder Yo? gr baking soda tgrsat se itt = 0.2gr xanthan . er potato protein ve Re mm Re? ‘80gr sugar 110g orange juice '50gr sunflower oil ‘Mixall dry ingredients in a bowl: gluten free flour, almond flour, sugar, baking soda. Sse rnse iuice, sunflower ol and sti wel for S minutes uni a homogeneous mass without ersalized =< ing powder and a dough into a 30x40cm frame and! >Bor Glovem neh +t = wr blendeok ot ‘Milk chocolate cremeux: a 240g" soymilk - law wes adr 422% Geolaly tle 2gr gelerem cold Sosa a po aoe i. Asay mi and salt and bind with preelatinizt stare, Ad coveurtur and emu, Dos into : gen "Hazelnut mousse: U Y 200g¢ soymilk aes oy cea SF so0grhazetnut pratine mage ae ES tween yO yo SS rane tehtose “Infuse soy milk and vanilla for 24 hours. A. eat the mito 708, blend with inulin slowly. Melt chocolate, a ie cat dena eivaie oo = Wise aqsab anda lily ie the trehalose Mi itwith the ganache. eae Pour the mousse into the molds, ad the hazelnut praline frozen inside, alittle mousse and hazelnut cake, | Freeze. | : on | Vegan milk chocolate glaze: a wt AY Fane. SF ies tiene phask, 40gr sugar we hod oe 7,4er pectin NH : ‘400g Felchlin vegan milk chocolate ou Spedork+ Soa~ w Putin a saucepan soy milk and glucose and heated to SO2C. ‘Mix sugar with NH pectin and add slowly | ‘Add the chocolate and emulsify. \ Melt and glaze at 362C. for L minute on low heat. Finish: etic fo tins mouse xe mice Be I io ‘the hazelnut crumble,5 Te ng void oenvreuasnocn ok neo l aw eL Ate a ior : Joneses oy Sree sddiapeet SE a aa neat for prlliny are halt Nill, o a ca Dwi *\p ee ee S| ones ee ae a Rau, ot Agr salt ane age ew see ook sua andhaseintin saucepan over ow heat bianco § Leteoltheingesiets ona sheet of pape. a Once is ol lend alte ingredients together nti you get a homemade rae. Dosty in mid and reset e Sheek * . oe Brioche dough: ae OF 2 wt p Sésgrbrochefou, pees rserfreshyeast (6 An. we ai Seon ae a 1205 margarine es ee Jersat /360gr water Sr candied orange dice 06r 70% chocolate Knead brioche flour yeast, orange zest, brown sugar, salt and water for 10 minutes. ‘Add margarine slowly and continues kneading for 10 minutes to obtain an elastic mass. Add candied orange and chocolate and knead 1 minute. Let stand the dough overnight in refrigerator, Make 80gr balls, fill them with homemade nutella frozen and place them on a tray, fermented for 2 hours. ‘Almond and cocoa glaze: 110g" almond flour 140g powdered sugar {65er corn starch 10gr cocoa powder 7ogr water Ser potato protein vanilla extract O,7¢r salt Blend all the ingredients together and pour over the brioche with apippingbag. | Bake at 1908C for 15 minutes :yas TAsrOE GH AND RS OCCA TART is gris using Musca da, 12 units of 7 centimeters 4 a We be blest ge Tartlet: om Tecra walt € eee ee 406¢ almond flour 806r icing sugar 28031 wheat flour 2ersalt 487 water 0.5ar vaila powder ‘Almond sponge cake: \ 40g almond flour 82gr wheat flour 6¢r baking powder ‘gr salt Sgr sugar 110gr water 42g7 sunflower oil ‘gr raspberries ‘Mixin a bow! the flour, almond flour, baking powder, salt and sugar. [Add water and oil and mixed for 5 minutes until a homogeneous mass. Stretching the dough into a 30x40cm tray and bake at 180 for 10 minutes. Cut dough into rings 6em and place it on the cake. an ae TPE EERE CCE E OER EL EET ESe x ates es ae ot 390gr soymilk v ond et ae Ss 1 vanilla pod Sc Dewy Ot Ry oe ae a Oe em 1, 120gr pistachio paste 4 3B wen se 3 AM vops* ay Pca suc oa ha ok cv crt Oca Ge boils strain and blend with gelerem cold. Pour cocoa butter, pistachio paste, emulsify with a thurmix, keep in fridge until 30 degrees. Pour over the wo Keep it in the fridge for 12 hours. RBrnd ver 7 hyn et om Oo Sec pws 5 juan \ or ceame 6) nsferarereornrneneeiiccicciiitt 7 audiii or a | ar 8 (Ct ee = gene ‘Template inspiration frase, add salt and pour over aplastic sheet, extends with a spatula and place a sheet of baking paper weighing up to not deform in crystallization, Let stand for 24 hours. Finish: Pistachio cake Inspiration framboise templated Whole pistacchios, Fresh raspberries Decorate the cake with fresh raspberries, pieces of fraise inspiration and pistachios. Crean aoe:STRAWBERRY, BEETR@@T AND VANILLE INDIVIDUAL CAKE o eo Be ot Lemon sponge cake: 242gr white flour 150gr sugar ‘0gr almond flour lemon 1,8gr potato protein ‘12gr baking powder Ser salt 190gr water 25¢r lemon juice 10gr olive oil ‘100gr strawberries Mix white flour, sugar, almond flour, baking powder, baking soda, salt and potato protein. Add lemon zest, ‘water, lemon juice, olive oil, mix for § minutes. Add strawberries. Pour the sponge cake over @ 30x40cm tray and bake at 180%C for 15 minutes. CCut Sem pieces and freeze. Beetroot and strawberry compote: mad 4 vemal cigarettes ese 95¢r beetroot juice ’ 30¢¢ lemon juice : 159 sugar 2ar NH pectin \ Pin a sauce pan fresh strawberries, beetroot and ebrarrjue, heat at 502°C he. 7 Mix sugar and nh pectin, add ite by tle until boils. fd. Lowe exe is 4 Powinameld and eet ; 91 prado Strawberry crunchy: whet oh : 25gr sunflower oil Me 55gr inspiration fraise valrhona J Ge he swale ci — Z Look Welt nspation als and mixwith sunflower eiland wafer Pour ver compote, ch Freezeit P wafer? Vanilla mousse: 180g soymilk 2 vanilla bourbon pods 10gr trehalose: a A « 1 x : paired DDD D DIGI EEE E PERT,“ (2.9 pectin NH Seer in 245 Feichin vegan whe chocolate aoe water o8e mechan a Ae sopahip sos ———— Log eehaiose > Infuse soy milk with vanilla for 24 hours. Max trehalose with NH pectin. ‘est soymilk medium heat when it reaches 45-SORC begins to add dextrose + NH pectin, bring to bola meute ” When the liquid is 70°C add Inulin slowiy until well emulsified. Pour the liquid over white vegan chocolate and emulsifies with a hand blender. \Whip water with sojawhip, gradually added trehalose and xanthan until get a firm meringue. acre me wt reser gg rote prone cake. Freeze it. DM eee, Red white chocolate glaze: pind 257g wyrik So oe pee ol Seen 7.4gr pectin NH o 400grFelclin vegan white chocolate 4 y tarred colorant Awe colorant Put na saucepan soy mk and glucose and heated to $08¢. e Mix sugar with NH pectin and add slowly to boling, cooking for 1 minute on ow heat. | Ad the chocolat and emul. Keep t fridge one night ina rerigerator. Melt and glaze a 36 Sablé: 140gr margarine ! 40gr almond flour 80gr icing sugar 280gr wheat flour 2grsalt 45g water 0.5¢r vanilla powder oo " arena —- [Add the ingredients one by one and knead well until a smooth dough. Let cool a litle dough in refrigerator before lining the hoops. Stretch the dough and cut 7om rings. Bake at 150°C for 15 minutes. Put the glazed cake over the sablé. 10 Ss — ~—s Ss s — —s = — —. = Ss om = ~ ms Sa 2 = ~~. 2 a 2 a — = = i t. fs ~ ~~ "as 4,we Bo ae pees op os PECAN AND PEANUT SNICKERS se. ‘ fcanolt24atn ot ye Caramel: 250gr sear awe a P 50gr liquid glucose am 3grsalt A Vt or 180g" soy ik eh 120gr peanut butter ip og cocoa butter oe le Cyn Con RE State, Vege! Caramelize the sugar and glucose, add the soy milk: and stand cookat 1igec.. #? 7™~** ant Car cocoate Emus wth ne of umixand pore inte themold, Allowed to erystaliz in a ergerator. aoe \+ % x Db Pecan pralin eco a ! 280gr pecan pratine | 2.10" Crow late ee 45gr cocoa butter pieced ‘5p Tom choclte Wega ere ) 20gr wafer 2 ere 105g toasted pecans Pee agesalt ‘ | ‘Mince wafer and pecans. i} Melt cocoa butter and chocolate, mix with praline pecans, salt, wafer and pecans. i) Pour over the caramel praline. Cool in refrigerator 24 hours. | ‘Vegan Felchlin milk chocolate: — 600gr Vegan felchlin milk chocolate — ‘Template Vegan felchlin milk chocolate and 70% chocolate, ‘Make a thin layer over the praline. 1 Cut into rectangles and cover snickers with couverture. n Mellie ee DDD Leeerarcee decane kanal hkl eth F Speman ne’ — Pan yn 4g io Se Sone lap j lame ee yew ieee nave a we a a JAZMINE MACARON For 50 macarons _ 3 nod Se e ase -vanila pod of tahiti 145er sugar 1gr salt 9gr Gelerem cold Sosa 0.36" xanthan gum \3) s0mrcocoa butter Jazmine extract A uta saucepan soy milk, sal, sugar and open pod with seeds removed, cook over medium heat.Ohce the Igisboissrsinedaeberd wih guem ca, afer pour na cocoate jamin extrac and emusty Ris cnare on ep athe ge rng 26h ae ee Macaron: Bek ° r ‘ | woke \ Bircraen OI es ee A iter cu A? freee 1 215er water Aw ) Fypantee Scag meres: | a ele ¢ Orman g ee Bae + 20 potato poten Guzman 2 Se 2ar white colorant & cae be : \aome blend water wth meth xanthan, protein and dye ntl no lumps nce the mixture bed crushes eos as eo : . . hsp Puro mount one of he two parts of clear unt sti. add the sugar 246gr slowly unt well mounted Putin a bow! he los 2464 sugar, almond flour and the other prt ofthe clear mature strongly unt no lump Aad the meringue in 3 shifts mixing withthe help ofa language. 7 Dough dosed into ping bag and make small macarons. et them dy fortwo hous o until touching the surface, ts dy Bake at 185 for 16 minutes, Once bake et coo to room temperature. Put the ganache ina pasty bag with round nozae andl each macaron close with another macaron Aside on refrigerator fr 24 hours ape o dey ued Oe eo oe Mes gee? toe Dd ee UH oe Rar ces uw 26 or i - a “ewe we en sel Dow S ota ayer o oeCARAMEL AND CHOCOLATE MACARON ae Oombew aoe agri oe Uremtne 70% chocolate and caramel ganache: Vi Seas (ic +. es Se 75gr margarine hea to 43e¢tsoymik Dae tL 25¢r salt v {43081 70% chocolate Caramelize sugar until get a brown colour. ‘Add margarine and cook for 20 seconds, add soymilk and cook until there's no lumps. Let cool ganache in the refrigerator for 24 hours. Cocoa macaron: 246g cing stigar 246g¢ almond flour 246 cing sugar 215g¢ water 3,3gr methyl 0,8 xanthan 20gr potato protein Guzmén 2gr brown colour Blend methyl, water, xanthan, protein and colour untino lumps. Once the mixture obtained crushed divided into two. ‘Whip one of the two parts until it's firm, add 246gr sugar slowly until well whipping. Put in a bowl 246gr sugar, almond flour and the other part ofthe protein mixture, mix strongly until no lumps. ‘Add the meringue in 3 shifts mixing with the help of a spatula Put macaron dough into a piping bag and make small macarons. Let them dry for two hours or until ‘touching the surface, itis dry. s Bake at 145 for 14 minutes, Once baked let cool to room temperature. Put the ganache in a pastry bag and fils each macaron, close with another macaron. Keep on refrigerator for 24 hours.c Geledereieede elec deel l leas » | Cann©AT WALNUT CHOCOLATE COOKIES ah 16 cookies 856" each, Cookie: 300¢r margarine ae. ——, ee Bspbomage [ehth SY Tar salt B0gr water (670gr wheat flour 1Ser baking powder 8¢r vanilla extract 250gr Felchlin vegan milk chocolate 250gr 67% Ashanti chocolate 250gr walnuts s s Cookin a saucepan coconut sar, brown supa stand water, ag 2 — Mix wheat flour and baking powder. Knead margarine, the sugars ofthe saucepan, flour mix and vanilla extract Chop chocolates and walnuts and mix with the dough. Make 85gr cookies. Bake at 190 for 10 minutes. letcoo, v7 a9 a fos é oc © ao’) a ov ¥ oes bs Gat te tina bowl for3 minutes. prs F Cake sgh method; ef 3 4g salt ef 492r almond flour | ‘gr potato protein Ser vanilla extract e Rye Can Poltte frohin * ) ve bs Aw stasilily Lemon plumcake: 255gr wheat flour 165gr sugar 14gr baking powder ‘ ) >a LEMON, APRICOT AND GIANDUIA PLUMCAKE {\ ppl — 6 eer Meth pret Era. 2 gy ee (te % 180gr water 55g sunflower oil 1 lemon : Jarsies q sper aol ~w * and thop the appl. "Mire eto bow! wheat four amon our ak, oat protein, baking power, saa cinnamon an Ls ee ‘wate oll and lemon peel, knead until get a homogeneous mass. Finally add lemon juice and chop apple | Fae ene tena pie MTS ect eT ROTO oe a | 9 Keep the plumcakes in the freezer. yy" ont afl eater gee naninace ED mcrae Apricot filling: Sor apricot puree. eso 2S. Fl each plumcake. £ * whe L £ he Od i Glanduja glaze: 8 GR. 200gr roasted almond 200g sugar 2 Marte gt 2arsatt | 280g 60% chocolate HA A Come ba vom 808r coconut oil Caramelize sugar and keep it cool. ‘ T Blend almond with sugar and salt until get a praline. } . ‘Melt chocolate and coconut oil, mix with the praline. = ‘cover each plumcake, : , oe Oe” he at = ais npn" Ss 3 | “ =a Ss “~ = = a | Ss = aS i | = roy “= “ “a ~ “ = ss Le | ~ a os Ss =i Ber Ss sees Nee eit PEANUTAND CHOCOLATE CARAMEL CAKE ™~ s a) ~s ~ ns Cocoa cake: Sle Barve Pee ee oS ee ey Soest Sen Se avila ~) a) ~e ~S ~ — ° a 2 v Wr oem ~ val v we ees, Mix in a bow flour, cocoa powder, baking powder, sugar, sat he. t&Ih. Add water, oil and vanilla extract, mix well for S minutes. Pour into 60x40cm tray and baked at 180 ®C for 10 minutes, | ne ee ae ha Salted caramel and peanuts cream : S29 . Caemalare FAN satdiece: ae 2 naa sqelk aren) 3gr salt 7 ‘oa saa ones! g: 150gr peanut butter, ‘75gr soymilk _ P Caramelize the sugar gradually until you get a pretty brown color. Add soy milk a litle hot, sat and coconut # _il,cook until to 1082C, Add peanut butter and cool to 408C, then emulsify with a thurmix, Pour the caramel tver the ake and kep tn the freezer, (lon oH oF eu i Peanut chantilly: deep ped eve ar— ‘400gr vegetable cream | re sib Sug 808r peanut butter N ~. —_ My, \ Cag armargarine J Gees — —~ ~~ Serna sooo ane ee Whip the ream tl rm, mse ream wth ad pant bute athe rest andmix an po a thoroughly homogeneous. vowel Cut the cake witha frame of 20x20cm. Put cake with caramel inthe frame, decorated with athe haitot \** s. the peanut chantily, put another cake with caramel and gafnish withthe remaining whipped cream. Freeze "as ~ 70% chocolate glaze: [thes wos 4210gr soymilk — 270gr water230g sugar Agrsalt ‘40gr cocoa powder '330gr 70% chocolate ‘chocolate and emulsify carefully not to get bubbles. pee oe apes eI ~ oie Fi Sone Cvemur elk boo Sark ar HOEY" ane Jat | Ban oO — LA — Jot, helalz aN = ——_———— Vesnk we 2 aaa \G cox Heat ina pot soymilk, salt, water, sugar and cocoa powder, cooking medium. Once boiled, pour over the ae oA a. e ddvvuaeuuusuouueseud due aasSodvvdsooendudddaedesdesescesceeecet 12 individual Tangerine and almond cake: 146g almond flour {40gr gluten free flour Doves Farm r 116gr baking powder ov adh 2er salt ea a , ge xanthan * o* \e Spee cron ae ie Seay yw Rie args pics or 1008 sunfloero 2 vere Mixall dry ingredients in a bowl: gluten free flour, almond flour, sugar, salt, potato protein and baking powder. [Add tangerine juice, sunflower oll and stir well for 5 minutes until a homogeneous mass without crystallized. sugar. Pour the dough into a 30x40cm frame and bake at 180 8C for 10 minutos. Keep it at room temperature. Fine Tangerine gel: ——— 30gr glucose es. Cnt ae 6 = Mix sugar and pectin NH. Heat the tangerine juice and glucose at 45°C, gradually add the sugar and pectin, boils. Poured on a 20x20 frame and cool it. ye 8 Oo os a = SEN Muscovado cremeux: 7656 soymilk 1 anil pod taht oneny ene 120gr sugar cane 5 ae WX ae 300gr cocoa butter Cc Pour a pot soy milk, salt, cane sugar, muscovado sugar and open vanilla pod with seeds removed, cook over ‘medium heat. Once the liquid bolls strained and blend with gelerem col, after pour into cocoa butter and emulsify with athurmix and keep inthe fridge during 24 hours. Put tangerine gel over the almond cake, add muscovado cremeux and rol it. Keep itin the freezer, 18‘Tangerine italian meringue: 200gr sugar + 60gr water ‘90gr tangerine + 0,4gr xanthan gum + Sgr sojawhip + 2gr potato protein Cook water and sugar at 121°C, Whip water, potato protein and sojawhip, add the syrup slowly until get an italian meringue. Decorate the roll, flambé and cut. tones — GF onke shan Moe sse rae Crete Mousse _——_——— bes a eee ee eke woken + Loa Jefe Crowlaie ee GES che, at nw = $% oe en ee a a eae aes i E* ena rat, Jddddldddidsiddiddddsdddddd 19 a Tha mee Sot sk pe ere ho areveal e ele les ee elec eee e ele MACADAMIIA AND SPICES INDIVIDUAL CAKE Two molds 7 em. Breton shortbread: 275e¢ margarine 90gr icing sugar 2gr salt 2508" flour 100gr cornstarch Sgr pain d'epices Sosa 20gr water Mix flour, Pain d'epices Sosa, salt and cornstarch in a bow Beat margarine, water and icing sugar until no lumps. Add flour mixture and kneaded to a dough, Stretching the dough into a 30x40cm tray and bake at 170 for 23-25 minutes. Cut two 18cm circles. Macadamia nougatine: 82gr vegan milk chocolate Felchlin 1130gr macadamia praline 66% 130gr macadamia paste 40g wafer ‘45g toasted macadamia Melt the chocolate at 45°C, Add the praline and paste and mi. “Mince wafer, macadamia and mix with praline. Pour macadamia nougatine over molds and keep in the freezer. ‘Macadamia cream: ‘560gr soymilk 200gr azicar 4. gr iota 4 cloves anise 8 cardamom 1,8¢r salt 20gr gelerem hot 120gr vegan milk chocolate Felchlin 200gr macadamia nut paste Infuse soymilk 24 hours with cloves, anise and cardamom. Heat soymilk in a pot with sugar, iota and salt until it boils. Add gelcrem hot and boil for 1 minute. ‘Add cream over milk chocolate and macadamia paste and emulsify with a thurmix. Add over mold and keep itcool 20‘Macadamia glaze: 388gr soymilk 198gr glucose 4Ser sugar er pectin NH 4.5¢r salt 360g Felchlin vegan white chocolate Sogr macadamia paste 0,5er yellow colouring sgt white colouring Put ina saucepan soy mil, salt and glucose and heated to 50°C. ‘Mix sugar with NH pectin and added slowly to boiling, cook for 1 minute on low heat. Blend it with coloring. Add white chocolate vegan, macadamia paste and emulsify. Glaze at 368C each invididual cake, put over sablé bretén.